Process of carameling chocolate.



t. L. A. SAVY.

PROCESS 0F CARAMELING CHOCOLATE.

, APPLICATION FILED APR.30,1913.

LW3,?3. y Patented Feb. 29,1916.

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PROCESS OF CARAMELING CHOCOLATE.

APPLICATION FILED APR. 30| |913.

Patented Feb. 29, 1916.

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EMILE LOUIS ALFRED SAVY, OF COURBEVOIE, FRANCE.

PROCESS 0F CARAMELING CHOCOLATE.

To all whom it may concern Be it known that I, EMILE Louis ALFRED SAVY, a citizen of the Republic o f France,

residing at Courbevoie, Le Department de la Seine, France, have invented'a new andA Improved Process of Carameling Chocolate, of which the following is a specification..

This invention relates to a process of cara.- meling `chocolate.

Chocolate has heretofore been subjected to a carameling process. In the process the chocolate is raised to a rather high tem,- perature, which causes its taste to change, as well as improves its keeping qualities and J Specification of Letters Patent.

Application filed April 30, 1913. Serial No. 764,566.

renders it smoother than it otherwise would A be at that stage at which it meltsfreely f as now known, to the transformation of the sugar into a caramel combined with the cocoa-butter in the chocolate by theaction'of the heat, the sugar in the mixture becoming` uncrystallizable as the mixture cools. This process of caramelingchocolate has been carried on commercially for a long time.

Various apparatus are now used by the -manufacturer to obtain' the desired quality of chocolate from the process. These usually comprise kettles or mixing vatswithl doublebottoms whereby the mixture in the constant 'movement in the kettles for bel tween seventy or eighty hours so that all o'f the parts of the'mixture are brought into contact with ,the heated walls ofthe kettle as Well as into Contact with the air. The

latter has a/very marked oxidizing effect on the mixture, which eect is an important factorvin developing the desired taste or avor. When the process is carried out by means of the apparatus and in the manner stated, serious faults result, other 'thanethe long time and large amount of` power required. The most serious fault is the liberating from the 'chocolate of a quantity of cocoa-butter greater than is absolutely necessary to obtain the smoothness desired in the material.

Applicant has made a study of the process of carameling chocolate and has found that the process can be carried `out in a new manner Which will avoid the faults resulting from the process as heretofore carried out. ticular apparatus used -is not essentialY as the process can, be carried out in many In applicants process'the jpar-v These results yare due, as far Patented Feb. 2a, raie.

`a process of .carameling chocolate in a shorter space of time been necessary.

Another object is to provide a process of carameling chocolate in a convenient manner.

than has heretofore .Still another object is to provide a proc- `essof carameling chocolate without -liberating from the chocolate as much cocoa-butter as is liberated by the methods heretofore in use.

A further objecteis to provide a process vcombining the objects heretofore stated, all as pointed out in the followingdescription and annexed claims. 'i

With' these objects in view, the process preferably used consists in submitting the chocolate mixture, vpreferably'inilled as fine as possible, 4to al temperature of between 100 and 140- centigrade applied to the mixture by' meansmof a current of hot air. The best results have been found where the mixture is subjected to the current of hot -air over a -large area as compared to the side sectional elevation of the apparatus.

Fig. J2 is a section throughvF ig. l along line '2-2 of that figure. Fig. 3 is a diagram showing an electric control system in a thermostat arrangement used in the machine.

The chocolate mixture is fed in the hopper a from which it is transferred in a...,i.l1i,1l sheet to the channeled rotatable drum'b'.`

-This transfer isaided bythe`rotating tangntial wheel cat the mouth of the hoppen Drum Z) is mounted on axis d in the heatretaining casing shown. As the \drum rotatesv counter-clockwise, it carries a thin sheet of chocolate on its periphery and in its channels to the discharge-platee.. This plate rests at an angle on the periphery of the drum tting inthe channels and 1t scrapes the chocolate from the drum. The rotating discharge-screw 7V receives the chocolate and transfers it toa suitable point," at the same time stirring it to free the air therefrom. During this passage of the chocolate on the drum from the feeding;

to discharge points, it is subjected to a current of hot air maintained at an approxlvmately constant temperature;-

The heating system of the apparatus embodies a main heating chamber g in which are two coils of steam pipes l1. and z' connected to a steam-trap y' with a `separator la attacked to the latter. 4The pipes are provided with radiating ii'ns or platesto give a large heating surface. Valves are placed in the pipes to put onev or both pipes out of commission. The air in casing g-ischeated by the steam pipes, then forced through conducting-pipes Z and m to each side of the q channeledperiphery of'drum-b.. The pipe m conducts the-heated air through a certain arc above the drum, after which the air.

turns to liow between the drum andr thebottom of passage m, which tends to keep its temperature constant. tact. with. the chocolate to the outlet-pipe o,

`then to the fan-apparatus p, which returns it to chamber g to be reheated. During the passage of the hot air vin contact with the chocolate on' the drum in a direction opposite to the rotation of thedrum, the desired process is being carried on, for the chocolate in a thin stream is subjected to the desired temperature by a current of hotl air.

It is found desirable-to heat the inner side. of the drum surface. rThis is done by the: air from casing g passing through pipes- 1 to the annular'chambers g (see Fig. 2) extending around inside the drum, as shown in Figs, 1 and 2. The air is directed 4against lthe inner surface of the drum through small holes, after which Lit pa'sses to outlet-pipe o and to the fan-apparatus p. By the means described a current of hot air passes throilgh a cy le of `operations to maintain `a proper j, temperature in the'casing 1'.- This tempera- 50 ture is maintained approximately constant fby afthermostat system. v

1A thermostat element t (see Figs. 1 and 8) is placed in the casing 1'v near the outlet o.

vAny change temperature from that desiredwill cause the indicating-hand of the thermostat to close circuits s or u and throw double-switch c to sendthecurrent from a suitable source in one direction or the other v through motor y. This motor is mounted as shown in`Fig. 1 -and geared to 'turn a` drum to vwind or unwind a rope 1 controlling inlet- It then Hows in con- .i

' tion of the travel of the sheet.

valve 2. The latter, when open, allows cold air to be introduced into thexcirculating system. Theautomatic regulation of the inletvalve 2 will keep the temperature of the 'circulating air at the proper degree.

The time during which the Chocolate miX- ture is subjected to the temperature of 100 to 140 centigrade is controlled by the speed ofthe drum b. This is regulated by any suitable gearing. It hasbeen found, in carrying out the process as described, that al- .throu'gh the old .method required a gojod vmany hours-.for example, between seventy and eighty hours,-.the newly-discovered l`process. only requires a fraction of this time.

The exact time can'fbedetermined readily after the apparatus i-s -started by regulating the speed of the drum until the desired product is obtained. This saving of the time in the carrying out of the process is an important featureof the invention. Since the temperature is maintained constant and the air to the chocolate, whereby the chocolate l is brought intoc'ontact with the air 'and the4 A heat given to the'chocolate to produce the vcarameling effect in a short time.

2. The process of carameling chocolate,

consisting in subjecting a thin sheet of the chocolate to a uniform'temperature while in contact with the air whereby the carameling effect is produced in a short time.

3. The process of 'carameling chocolate,

consisting in subjecting a continuously-movj ing sheet of chocolate to an approximately constant temperature of high degree while in contact with the air. j

l' 4. A process of carameling chocolate .which consists in drawing out a .portion ofV the liquid chocolate into a thin sheet and in Ablowing a current of heated' air upon the sheet in the direction opposite to the direc- A 5. They process of carameling'chocolate o the like consisting in spreading pasty or thick chocolate out in a thin layer on a suitable surface and then heatingthe thin layer toa temperature of from 100 to 140. C.

Eintr] Louis ALFRED' sur. [n 5;]

. ,Witnesseslr ffl i LUcmN MEMMINGER, JOHN BAKER. 

